14 Sep 2007

Chicken tart and champignons

I have pretty memories of my childhood, mostly of the vacations that we passed with my maternal grandparents in the beach. My grandmother always liked plants and in her garden she always had flowers, fruit-bearing (the white best plums that I have eaten were those of the tree of her garden) trees and aromatic herbs, until today to their 94 years old, what gives her more pleasure is to take care to her plants and flowers. There she has rosemary that has pretty flowers, a laurel tree, oregano, parsley that I use whenever I leave there and I cook. Nothing better that the coolness of the pulled up products of the earth. She also knows a lot of mushrooms and in their time she preserves it with olive oil although I remember it. Unhappily I didn't learn more with her about mushrooms, which they were eatable and which not. I am more familiar to those that are finding easily in the markets. And when is possible I prefer them fresh. And the only thing that I learned is that they should be firm and without stains.

At home we ate more chicken than meat; I know is an incongruity once we live in a country that produces bovine meat, but I prefer fish and chicken to the meat. Then, taking benefit of my fresh mushrooms I made this chicken tart and champignons that came very well for our dinner.

Chicken tart and Champignons

Use a puff-pastry or some recipes like this

Filler

½ Kg. of chest of cut chicken in very small cubes

½ onions

100Very small grams of fresh cut champignons

3 Tablespoons of oil, I use sunflower oil

2 Tablespoons of wheat flour

100 Ml of milk

1 Egg

1 Tablespoon cream cheese

Parsley

Salt

Black milled pepper

Sweat the onion and when it is transparent puts the chicken and the champignons.

When they are cooked put the flour and mix well, when it begins gild, add the milk so thickens to put the cheese and the egg.

Retire of fire and to sprinkle with the chopped parsley

Correct the salt and sprinkle with some pepper

Stuff the tart (the filler and the crust should be cold) it takes to the oven until this gilding.

Torta de frango e champignons

14 comments:

marye said...

Mmm! That is beautifully presented! Delicious!

Agdah said...

Menina, que lindos!!! Estou pra comprar uma forminhas dessas há tempos e fico adiando. Âgora me incentivei.

Rasa Malaysia said...

Beautiful tarts and gorgeous pictures...can I have a dozen? ;)

Anh said...

I love the look of your tarts. They are soooo pretty!

Sylvia said...

Thank you Marye.

Agdah ,elas sao otimas ,eu vivo comprando essas coisinhas. O problema e que já nem sei aonde guardar.

Rasa Malaysia Of corse you can ...Check in your mail box...;)

Sylvia said...

Anh Thank you very much

JennDZ - The Leftover Queen said...

What beautiful little tarts! You create such yummy dishes, but your presentation is amazing!

Cynthia said...

Sylvia your dishes and photographs are always so very attractive. Love the tarts.

Kelly Mahoney said...

What an elegant dish, and the photos are stunning, yet again.

WokandSpoon said...

Those tarts look delicious! And the photos are gorgeous too!

Anonymous said...

It is awesome, Sylvia, like the best dishes that I enjoy in many places in the world.

Congratulations again.

Johny Lomito.

Mallow said...

Those tarts are beautiful!

Susan said...

Sylvia, your tarts are gloriously golden, and I LOVE your copper rolling pin and tart tins. I want them. : ) Beautifully rendered post.

di_ani said...

Thanks --
great recipe and very tasty!